Bibliografías temáticas / Chilling injury (CI)

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Literatura académica sobre el tema "Chilling injury (CI)"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 31 de enero de 2023

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Artículos de revistas sobre el tema "Chilling injury (CI)"

Mercer, M. Darlene, and Doyle A. Smittle. "Storage Atmospheres Influence Chilling Injury and Chilling Injury-induced Changes in Cell Wall Polysaccharides of Cucumber." Journal of the American Society for Horticultural Science 117, no. 6 (November 1992): 930–33. http://dx.doi.org/10.21273/jashs.117.6.930.

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`Gemini II' cucumber (Cucumis sativus L.) fruits were stored for 2, 4, or 6 days at 5 and 6C in 1989 and for 5 days at SC or 10 days at 3C in 1990. Chilling injury (CI) symptoms were rated after 2 to 4 days at 25C. Cell wall polysaccharide concentrations in the peels and in injured and noninjured portions of the peels were determined only in 1990. High CO2 and low O2 delayed the onset of CI symptoms, but did not prevent symptom development. Chilling injury symptoms increased with longer exposure to chilling temperatures. Solubilization of cell wall polysaccharides was associated with developme

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Obenland, D. M., D. A. Margosan, L. G. Houck, and L. H. Aung. "Essential Oils and Chilling Injury in Lemon." HortScience 32, no. 1 (February 1997): 108–11. http://dx.doi.org/10.21273/hortsci.32.1.108.

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Release, localization, and concentration of essential oils in chilling-injured and noninjured lemon [Citrus limon (L.) Burm.] fruit were investigated to enhance understanding of how chilling injury (CI) occurs in lemon. CI in the form of moderate to severe pitting of the flavedo was initially apparent after 3 weeks at 1 °C, followed by a gradual increase in severity until termination of the experiment after 7 weeks at 1 °C. Curing the fruit at 15 °C for 1 week before cold treatment greatly reduced the severity of CI. Release from the fruit of d-limonene, a major component of essential oil in l

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Pauli, Robert E., and Kenneth G. Rohrbach. "Symptom Development of Chilling Injury in Pineapple Fruit." Journal of the American Society for Horticultural Science 110, no. 1 (January 1985): 100–105. http://dx.doi.org/10.21273/jashs.110.1.100.

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Abstract Symptoms of chilling injury (Cl) expressed as internal browning (IB) in fresh pineapple [Ananas comosus (L.) Merr.] began to appear within 2 days at 22°C after a period of storage at temperatures less than 12°. Fruit not subjected to chilling temperatures during storage also developed similiar symptoms when held for 0 to 10 days at between 18° and 30°. Fruit stored for longer than 3 weeks at temperatures of 8° and 3° showed fewer CI symptoms than similar fruit held at 12°. Waxing fruit either before or immediately after exposure to chilling temperatures was equally effective in reduci

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Chan, Harvey T. "Alleviation of Chilling Injury in Papayas." HortScience 23, no. 5 (October 1988): 868–70. http://dx.doi.org/10.21273/hortsci.23.5.868.

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Abstract Susceptibility to chilling injury in ‘Kapoho’ papayas (Carica papaya L.) was reduced by ripening the fruit before storage at 5°C. The relationship between the decrease in chilling injury (CI) and postharvest ripening time at 24° was found to follow first order kinetics, hence, the half-lives for reducing the symptoms of CI of scald and hard core are 14.8 and 33.5 hr, respectively.

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Côté, France, and Claude Willemot. "LIMITATION TO THE USE OF ELECTRICAL CONDUCTIVITY FOR THE MEASUREMENT OF CHILLING INJURY IN TOMATO FRUIT." HortScience 27, no. 6 (June 1992): 651a—651. http://dx.doi.org/10.21273/hortsci.27.6.651a.

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Five tomato cultivars were tested for tolerance to chilling. After exposure of varying times to chilling at 3 °C, the fruits were returned to ambient temperature for development of chilling injury (CI) symptoms (uneven ripening and pitting). Ripening was assessed by measuring carotenoids. Electrical conductivity (EC) of leachate from pericarp discs, an indirect measure of membrane damage, was used to determine CI. During chilling EC greatly increased in the three sensitive cultivars, but hardly in the tolerant ones, in good correlation with the development of CI symptoms after rewarming. Howev

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Nordby, Harold E., and Roy E. McDonald. "SQUALENE APPLIED TO GRAPEFRUIT PREVENTS CHILLING INJURY." HortScience 25, no. 9 (September 1990): 1094f—1094. http://dx.doi.org/10.21273/hortsci.25.9.1094f.

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In previous studies squalene was shown to be synthesized in grapefruit under temperature-conditioning parameters optimal for preventing chilling injury (CI). In this study, squalene and its saturated derivative squalane were applied to the fruit as sprays or dips under various protocols. Fruit were stored for various times under conditions conducive to CI. The best results were obtained when fruit were sprayed with squalene dissolved in hexane. After 4 weeks at 5C, 5% squalene reduced CI 69% and 10% squalene reduced CI 80% whereas, temperature conditioning reduced CI by a comparable amount (67

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McCollum, T. G., and R. E. McDonald. "OBJECTIVE MEASURES OF CHILLING INJURY IN GRAPEFRUIT." HortScience 25, no. 9 (September 1990): 1083b—1083. http://dx.doi.org/10.21273/hortsci.25.9.1083b.

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Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be a poor index of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were consistently higher in chilled than in nonchilled fruit, even prior to the onset of visual symptoms of CI. Respiratory rates ranged from 8.0 to 10.7 and 4.6 to 6.7 ml/kg/hr in chilled and nonchilled fruit, respectively. Ethylene ev

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Pérez-Munuera, Isabel, Isabel Hernando, Virginia Larrea, Cristina Besada, Lucía Arnal, and Alejandra Salvador. "Microstructural Study of Chilling Injury Alleviation by 1-Methylcyclopropene in Persimmon." HortScience 44, no. 3 (June 2009): 742–45. http://dx.doi.org/10.21273/hortsci.44.3.742.

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The storage of persimmon cv. Rojo Brillante (Diospyros kaki L.) at low temperatures is limited by the susceptibility to chilling injury (CI), the main symptom being a drastic reduction of firmness when the fruit are transferred from low to moderate temperature. 1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, has been shown to alleviate CI of persimmon, prolonging the storage period. In this article, the microstructural changes produced in the flesh of chilling-injured persimmon and fruit treated with 1-MCP were studied. The drastic softening displayed by chilling-injured fruit was

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Herppich, Werner B., and Tamás Zsom. "Comprehensive Assessment of the Dynamics of Banana Chilling Injury by Advanced Optical Techniques." Applied Sciences 11, no. 23 (December 2, 2021): 11433. http://dx.doi.org/10.3390/app112311433.

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Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the

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Purvis, A. C. "RELATIONSHIP BETWEEN DESICCATION AND CHILLING INJURY IN CUCUMBER FRUIT." HortScience 29, no. 7 (July 1994): 738b—738. http://dx.doi.org/10.21273/hortsci.29.7.738b.

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Chilling injury (CI) is an important postharvest physiological problem that limits the storage life of many warm-season fruits and vegetables. Variability exists among cultivars and CI appears to be related to moisture loss during low temperature storage. The relationship between moisture loss and CI was examined using fruit from 64 PI lines of field-grown Cucumis sativus. A wide variation existed among the lines in the sensitivity of their fruit to low temperatures. Fruit from 8 of the lines developed severe symptoms of CI after 5 days at 5°C and fruit from 21 lines developed no injury sympto

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Más fuentes

Tesis sobre el tema "Chilling injury (CI)"

Basuki, Eko, of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Physiological and biochemical responses of avocado fruit to controlled atmosphere storage." THESIS_FST_XXX_Basuki_E.xml, 1998. http://handle.uws.edu.au:8081/1959.7/335.

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The primary objective of the research was to study the physiological and biochemical changes in Hass avocado fruit stored in different combination of oxygen and carbon dioxide concentrations at both 0 degrees and 5 degrees Centigrade (C), and to determine whether storage in controlled atmosphere (CA) can decrease the incidence of chilling injury (CI). A secondary objective was to identify possible correlations between CA, the incidence of CI, the activity of some ripening related enzymes and changes in proteins during ripening at 20 degrees C following storage at low temperatures. Fruit suffer

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Singh, Sukhvinder Pal. "Postharvest oxidative stress in plums : mechanism and implications for storage and fruit quality." Thesis, Curtin University, 2010. http://hdl.handle.net/20.500.11937/551.

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Postharvest life and susceptibility to chilling injury (CI) in Japanese plums (Prunus salicina Lindl.) are greatly influenced by preharvest and postharvest factors. The phenomenon of postharvest oxidative stress has been implicated in affecting fruit quality, potential storability and susceptibility to development of physiological disorders during storage of fruits. Therefore, the investigations were carried out to understand the role of various factors, such as cultivar, harvest maturity, storage conditions (temperature and atmosphere composition), duration of storage and postharvest treatmen

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Informes sobre el tema "Chilling injury (CI)"

Lers, Amnon, Majid R. Foolad, and Haya Friedman. genetic basis for postharvest chilling tolerance in tomato fruit. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600014.bard.

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ABSTRACT Postharvest losses of fresh produce are estimated globally to be around 30%. Reducing these losses is considered a major solution to ensure global food security. Storage at low temperatures is an efficient practice to prolong postharvest performance of crops with minimal negative impact on produce quality or human health and the environment. However, many fresh produce commodities are susceptible to chilling temperatures, and the application of cold storage is limited as it would cause physiological chilling injury (CI) leading to reduced produce quality. Further, the primary CI becom

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Pesis, Edna, and Mikal Saltveit. Postharvest Delay of Fruit Ripening by Metabolites of Anaerobic Respiration: Acetaldehyde and Ethanol. United States Department of Agriculture, October 1995. http://dx.doi.org/10.32747/1995.7604923.bard.

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The use of pretreatments for 24 h prior to storage, under anaerobic condtions, or in the presence of the natural metabolic products, acetaldehyde (AA) and ethanol, to delay fruit ripening, was found to be effective with several climacteric fruits, among them avocado, mango, peach and tomato. The delay in ripening of avocado, peach and tomato was accompanied by inhibition of ethylene production and of fruit softening. The maintenance of fruit firmness was associated with a decrease in the activities of cell-wall-degrading enzymes, including endoglucanases (Cx), polygalacturonases (PG) and b-gal

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Crisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.

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Peach and nectarine production worldwide is increasing; however consumption is flat or declining because of the inconsistent eating quality experienced by consumers. The main factor for this inconsistent quality is mealiness or woolliness, a form of chilling injury that develops following shipping periods in the global fruit market today. Our research groups have devised various postharvest methods to prolong storage life, including controlled atmosphere and delayed storage; however, these treatments only delay mealiness. Mealiness texture results from disruption of the normal ripening process

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